Tequila, Mezcal and Agave Spirits Reviews, Ratings and Facts - Best Tequila, Mezcal and Agave Spirits | Tastings Video About Tequila, Mezcal & Agave Spirits Tequila, and its country cousin Mezcal, are made by distilling the fermented juice of agave plants in Mexico. The agave is a spiky-leafed member of the lily family (it is not a cactus) and is related to the century plant. By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the blue agave (Agave Tequiliana Weber), and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico. Mezcal is made from the fermented juice of other species of agave. It is produced throughout most of Mexico. Agave and Fermentation Both Tequila and Mezcal are prepared for distillation in similar ways. The agave, also know as maguey (pronounced muh-GAY), is cultivated on plantations for eight to 10 years, depending on the type of agave. When the plant reaches sexual maturity it starts to grow a flower stalk.

The agave farmer, or campesino, cuts off the stalk just as it is starting to grow. This redirects the plant growth into the central stalk, swelling it into a large bulbous shape that contains a sweet juicy pulp. When the swelling is completed, the campesino cuts the plant from its roots and removes the long sword-shaped leaves, using a razor-sharp pike-like tool called a coa. The remaining piña ("pineapple"—so-called because the cross-thatched denuded bulb resembles a giant green and white pineapple) weighs anywhere from 25 to 100 pounds. At the distillery the piñas are cut into quarters. For Tequila they are then slowly baked in steam ovens or autoclaves (oversized pressure cookers) until all of the starch has been converted to sugars. For Mezcal they are baked in underground ovens heated with wood charcoal (which gives Mezcal its distinctive smoky taste). They are then crushed (traditionally with a stone wheel drawn around a circular trough by a mule) and shredded to extract the sweet juice, called aguamiel (honey water).

The fermentation stage determines whether the final product will be 100 percent agave or mixed ("mixto"). The highest-quality Tequila is made from fermenting and then distilling only agave juice mixed with some water. Mixto is made by fermenting and then distilling a mix of agave juice and other sugars, usually cane sugar with water. Mixtos made and bottled in Mexico can contain up to 40% alcohol derived from other sugars. Mixtos that have been shipped in bulk to other countries for bottling (primarily the United States) may have the agave content further reduced to 51% by the foreign bottler. By Mexican law all 100% agave or aged Tequila must be bottled in Mexico. If a Tequila is 100 percent agave it will always say so on the bottle label. If it doesnt say 100% it is a mixto, although that term is seldom used on bottle labels. Distillation and Aging Traditionally Tequila and Mezcal have been distilled in pot stills to 110 proof (55% ABV). The resulting spirit is clear, but contains a significant amount of congeners and other flavor elements.

Some light-colored Tequilas are now being re-distilled in column stills to produce a cleaner, blander spirit. Color in Tequila and Mezcal comes mostly from the addition of caramel, although barrel aging is a factor in some high-quality brands. Additionally, some distillers add small amounts of natural flavorings such as Sherry, prune concentrate, and coconut to manipulate their products' flavor profile. These added flavors do not stand out themselves, but instead serve to smooth out the often hard-edged palate of agave spirits. Classifications Beyond the two basic designations of Tequila—agave and mixto—there are five categories: Silver or Blanco/White Tequilas are clear, with little (no more than 60 days in stainless steel tanks) or no aging. They can be either 100% agave or mixto. Silver Tequilas are used primarily for mixing and blend particularly well into fruit-based drinks. Gold Tequila is unaged silver Tequila that has been colored and flavored with caramel. It is usually a mixto.

Reposado ("rested") Tequila is aged in wooden tanks or casks for a legal minimum period of at least two months, with the better-quality brands spending three to nine months in wood. It can be either 100% agave or mixto. Reposado Tequilas are the best-selling Tequilas in Mexico. Añejo ("old") Tequila is aged in wooden barrels (usually old Bourbon barrels) for a minimum of 12 months. The best-quality anejos are aged 18 months to three years for mixtos, and up to four years for 100% agaves. Extra Añejo Tequila is a relatively new category for tequilas aged over 3 years in oak. Aging Tequila for more than four years is a matter of controversy. Many Tequila producers oppose doing so because they feel that "excessive" oak aging will overwhelm the distinctive earthy, fruity and vegetal agave flavor notes, however, we have found many balanced examples that rival the finest well-aged Cognacs and Whiskies.

Mezcal and the Worm The rules and regulations that govern the production and packaging of Tequila do not apply to agave spirits produced outside of the designated Tequila areas in Mexico. Some Mezcal distilleries are very primitive and very small. The best known mezcal come from the southern state of Oaxaca (wuh-HA-kuh), although it is produced in a number of other states. Eight varieties of agave are approved for Mezcal production, but the chief variety used is the espadin agave (agave angustifolia Haw). The famous "worm" that is found in some bottles of Mezcal (con gusano -- "with worm") is actually the larva of one of two moths that live on the agave plant. The reason for adding the worm to the bottle of Mezcal is obscure. But one story, that at least has the appeal of logic to back it up, is that the worm serves as proof of high proof, which is to say that if the worm remains intact in the bottle, the percentage of alcohol in the spirit is high enough to preserve the pickled worm.

Consuming the worm, which can be done without harm, has served as a rite of passage for generations of fraternity boys. As a rule, top-quality mezcals do not include a worm in the bottle. History and Origins Among the pantheon of Aztec gods was Tepoztecatl, the god of alcoholic merriment. Tequila, and Mezcal, trace their origins back at least two thousand years. Around the first century A.D., one or more of the Indian tribes that inhabited what is now central Mexico discovered that the juice of the agave plant, if left exposed to air, would ferment and turn into a milky, mildly alcoholic drink. News of this discovery spread throughout agave-growing areas. The Aztecs called this beverage octili poliqhui, a name that the Spaniards subsequently corrupted into pulque (POOL-kay). In Aztec culture pulque drinking had religious significance. Consumption by the masses was limited to specific holidays when large tubs of pulque were set up in public squares. The ruling elite was not subject to the same restrictions, however, and drank pulque throughout the year-- a privilege shared by captive warriors just before they were sacrificed to the gods.

When the Spanish arrived in Mexico in the early 16th century, they soon began to make and drink pulque, but the low alcohol content (around 3% ABV) and earthy, vegetal taste made it less popular among the conquistadors than European-style beers and brandies. Early attempts to distill pulque were unsuccessful, as the resulting spirit was harsh and acrid. It was soon discovered, however, that cooking the agave pulp resulted in a sweeter juice which, when fermented, became known as Mezcal Wine. This "wine" was then distilled into the spirit that we know today as Mezcal. Early Mezcal distilleries in the Spanish colony of Mexico operated in a manner similar to modern-day brewpubs. The distilling plant was usually small, and its production was consumed primarily in the distillery tavern (taberna). As the colony grew, the Mezcal wine industry followed apace and soon became an important source of tax revenue for the Crown. Periodic attempts by Spanish brandy producers to shut down the Mezcal industry were about as unsuccessful as similar efforts by English distillers to inhibit rum production in the British colonies of North America.

The Evolution of Tequila In 1656 the village of Tequila (named for the local Ticuilas Indians) was granted a charter by the governor of New Galicia. Tax records of the time show that Mezcal was already being produced in the area. This Mezcal, made from the local blue agave, established a reputation for having a superior taste, and barrels of the "Mezcal wine from Tequila" were soon being shipped to nearby Guadalajara and more distant cities such as the silver-mining boomtowns of San Luis Potosi­ and Aguascalientes. The oldest of the still-existing distilleries in Tequila dates back to 1795, when the Spanish Crown granted a distiller's license to a local padrone by the name of José Cuervo. In 1805 a distillery was established that would ultimately come under the control of the Sauza family. By the mid 1800s there were dozens of distilleries and millions of agave plants under cultivation around Tequila in what had become the state of Jalisco.

Gradually, the locally-produced Mezcal came to be known as Tequila (just as the grape brandy from the Cognac region in France came to be known simply as Cognac). Mexico achieved independence from Spain in 1821. But until the 1870s it was a politically unstable country that experienced frequent changes in government, revolutions, and a disastrous war with the United States. Marauding bands of soldiers and guerillas extracted "revolutionary taxes" and "voluntary" contributions in kind from the tabernas and distilleries. In 1876 a general named Porfirio Diaz, who was from the Mezcal-producing state of Oaxaca, came to power and ushered in a 35-year period of relative peace and stability known as the Porfiriato. It was during this period that the Tequila industry became firmly established. Modest exports of Tequila began to the United States and Europe, with Jose Cuervo shipping the first three barrels to El Paso, Texas in 1873. By 1910 the number of agave distilleries in the state of Jalisco had grown to almost 100.

The collapse of the Diaz regime in 1910 led to a decade-long period of revolution that inhibited the Tequila industry. The return of peace in the 1920s led to the expansion of Tequila production in Jalisco beyond the area around the town of Tequila, with growth being particularly noteworthy in the highlands around the village of Arandas. This period also saw the adoption of modern production techniques from the wine industry such as the use of cultivated yeast and microbiological sanitary practices. In the 1930s the practice of adding non-agave sugars to the aguamiel, or "honey water," was introduced and quickly adopted by many Tequila producers. These mixto (mixed) Tequilas had a less intense taste than 100% blue agave Tequilas, but this relative blandness also made them more appealing to non-native consumers, particularly those in the United States. From the 1930s through the 1980s, the bulk of the Tequila being produced was of the blended mixto variety. The original 100% agave Tequilas were reduced to a minor specialty product role in the market.

But in the late 1980s the rising popularity of single malt Scotch whiskies and expensive Cognacs in the international marketplace did not go unnoticed among Tequila producers. New brands of 100% blue agave Tequilas were introduced and sales began a steady growth curve that continues to this day. This sales growth has resulted in the opening of new distilleries and the expansion of existing operations. Tequila is on an upswing. What Bing Crosby and Jimmy Buffet Have in Common Modest amounts of Tequila have been exported into U.S. border towns since the late 19th century. The first major boost to Tequila sales in the rest of the United States came in the late 1940s when the Margarita cocktail, a blend of Tequila, lime juice, orange liqueur, and ice was invented. Its origins are uncertain, but Hollywood actors and cocktail parties in California and Mexican resorts seem to be involved in most of the genesis stories. It is known that crooner and actor Bing Crosby was so taken with one particular brand of Tequila, Herradura, that he teamed up with fellow actor Phil Harris to import the brand into the United States.

The Margarita, along with the Tequila Sunrise and the Tequila Sour, have become highly popular in the United States; in fact, it is claimed by many in the liquor industry that the Margarita is the single most popular cocktail in the nation. In the 1970s, when balladeer Jimmy Buffet sang of "Wasting away in Margaritaville," the success of the song enticed millions more Americans to sip from the salt-rimmed Margarita glass. The Worm Turns The upgrading and upscaling of Tequila has, in turn, inspired Mezcal producers to undertake similar measures. In the past few years an increasing number of high-end Mezcals, including some intriguing "single village" bottlings, have been introduced to the market. Mezcal now seems to be coming into its own as a distinctive, noteworthy spirit. Top Picks for Tequila, Mezcal & Agave Spirits: Tequila, Mezcal & Agave Spirits Reviews Herradura Seleccion Suprema Extra Añejo Tequila Golden amber color.

Lively, attractive aromas of bananas foster, vanilla toffee, dried fruits, and sweet spices with a satiny, lively, fruity medium-to-full body and a warming, very long honey roasted nuts, sandalwood, sassafras, and exotic spices finish. A monumental tequila with endless waves of flavor; a perfect sipper for the tequila connoisseur. $350 Tequila guide - About Tequila and Agave ABOUT TEQUILA/AGAVE Tequila is intrinsically associated with Mexico and the state of Jalisco, a state located in the west of the country which includes the cities of Guadalajara and Puerto Vallarta. This spirit is obtained by the distillation of fermented juice from only the Blue Agave plants. Just like Champagne and Cognac tequila takes its name from the area of origin (Appellation of Origin) which is the town of Tequila. Many different types of agave exist. In Mexico alone there are more than 200 hundred varieties. However, only Blue Weber Agave is suitable for the production of Tequila. The plant was classified in 1905 by the German botanist Franz Weber, from whom this variety took its name.

The agave is often referred to as a cactus but in fact it is a plant belonging to the Amaryllis family. Tequila is produced only within five small designated regions in Mexico and the production of the spirit is the most strictly controlled in the world. The agave plant takes a minimum of 6-8 years to mature. The leaves and roots are then removed and the heart is cooked. The juice is extracted and fermented and is double distilled. The tequila is then held in storage containers before being bottled. Some tequila’s also have a wide range of flavours added such as almond, lemon, or pomegranate. There are TWO categories of Tequila. The first category is 100% AGAVE TEQUILA made from only Blue Weber Agave. These are the best tequilas you can buy and include many well known brands such as Herradura, Clase Azul, Ocho, El Jimador, Don Julio to name but a few. The superb taste and lack of a hang over the next day is worth paying a little extra for 100% Agave tequilas. The label will simply state 100% Agave and nothing else.

When buying 100% Agave Tequila don’t be confused by labels that contain descriptions such as 100% agave distilled, 100% natural, distilled of agave, etc. With this we do not mean to insinuate that they are products of bad quality simply that they are not 100% Agave Tequilas. (see below example) The second category is TEQUILA (mix or blended) which is made using a minimum of 51% Blue Weber Agave and the remainder is mixed with Sugarcane or Corn sugars. The most famous mixed tequila of them all is Cuervo. Different kinds of tequila are produced by over 150 registered companies in Mexico. The tequila products made by these companies differ mainly in the proportions of agave used, production processes, micro-organisms or yeast used in the fermentation, distillation equipment, and the aging process. Tequila and 100% Agave Tequila are generally sold in 5 different categories based on their age. These are Blanco, Gold, Reposado, Anejo, and Extra Anejo.

Blanco also known as silver or white tequila is the youngest, clear, and bottled within 60 days of distillation. Gold uses white tequila or 100% Agave Tequila mixed with caramel or matured tequila to intensify the character. Reposado is matured for 2 to 12 months in white oak barrels or vats. Anejo or the ‘old one’ is matured for more than one year in barrels. Extra Anejo is ultra aged tequila kept in barrels for at least 3 years. In practice, the aging period is normally longer and depends on the characteristics each company wants to give to the final product. Mezcal The spirit MEZCAL is different from tequila due to the type of agave used in its production. This is the drink famous for the worm in its bottle. Mezcal is made from Agave potatorum, which grows primarily in the state of Oaxaca. Most mezcal producers use a simple fermentation and distillation process. There is no technical reason for, or any improvement in the characteristics of mezcal from adding the worm to the bottles of some mezcal brands. The worm is primarily a commercial gimmick.

Worms are grown on agave plants and introduced manually in the bottling line. Appellation of Origin "Tequila" In 1974, the Mexican Government issued a Declaration for the Protection of the Appellation of Tequila because of its geographical origin, reputation and essential specific qualities; "Tequila" was to be considered of geographical importance to Mexico. According to the law, only on these areas can "Tequila" be produced. Only these areas possess the right climate and soil characteristics for the development of the Blue Weber Agave plant. This meant that Mexico would claim the exclusive use of the word "Tequila" globally and that only alcoholic beverages made with Blue Weber Agave (Agave Tequilana Weber Blue Variety), grown in the officially demarcated area within Mexico, and under the rules of the Official Norma of Tequila, could be labelled as "Tequila". As a member of the World Trade Organization (WTO), the Paris Convention for the Protection of Industrial Property and other International Treaties (NAFTA, Europe Trade Agreement, etc.), Mexico has secured the protection of Tequila as an exclusive product of Mexico. "Tequila" belongs to Mexico and only to Mexico.

The Mexican Government is the actual owner of the name "Tequila". Everyone who wishes to engage in the production of tequila must obtain a permit or license from the Mexican Government through the Mexican Institute of Industrial Property (IMPI). The officially demarcated area for the production of tequila, as stipulated in the Declaration for the Protection of the Appellation of Origin Tequila (DOT), includes the entire State of Jalisco, and other specific areas within other four States: Nayarit, Tamaulipas, Michoacan and Guanajuato. The Official Norma of Tequila The Official Norma of Tequila or Norma Oficial Mexicana (NOM) is the law that establishes how tequila is to be made, bottled and labelled. It is known as the "NOM-006-SCFI-1994 Alcoholic Beverages-Tequila-Specifications”. This law was enacted in August 13, 1997 to replace the previous one. This is not just a law it is a guarantee to the customer that purity of tequila is maintained.

The NOM establishes the official standard of identity for tequila, tequila 100% Agave and all of the five different types of tequila: silver, gold, reposado, anjeo, and ultra anjeo. It establishes the physical and chemical specifications of tequila as well as the characteristics of the Agave intended to be used in the production of tequila. It also covers the rules governing its bottling and labelling. Every bottle of tequila should carry on its label a NOM number. The NOM, which stands for Official Mexican Norm, is the number assigned by the government of Mexico to each one of the producers and identifies who actually produced that bottle of tequila. If there is no NOM on the label, you should be careful because that might not be an authentic tequila. The Tequila Regulatory Council or CRT The Tequila Regulatory Council or Consejo Regulador del Tequila (CRT) is the organization that has been accredited by the Mexican Government to oversee and certify that the production and that the bottling and labelling of tequila is being conducted according to the Official Norm of Tequila.

It was founded in 1994, under the initiative of the Chamber of Tequila Makers, as a private, non-profit organization to verify and certify the process of tequila making. It is integrated by the tequila producers, the agave growers, the bottlers and marketers, and the representatives of the Mexican Government. Structurally, the CRT is organized in five different branches: verification, certification, agricultural, quality control and administrative. In order to ensure the integrity of tequila and the compliance with the Official Norm of Tequila, the CRT employs a team of well trained professionals who permanently conduct on-site inspections to verify each step of the production of tequila in the factories. For further information on the CRT you may contact the following unit: European Union Office Liquor Barn | Spirit Guide: Reviews, tasting notes, featured wine, food pairing and more / Tequila Tequila is a spirit produced from the blue agave plant. Unlike other major spirit categories, tequila can only be made in a few designated areas in Mexico. It can be aged in oak barrels or bottled straight from the still, allowing for a wide variety of styles and flavor profiles.

Tequila is most often blended together with other tequila distillate creating a 100% agave product, or mixed with grain spirit resulting in what is called a “mixto." Origin: Believed to have originated around the town of Tequila, in the State of Jalisco in the 16th century. The highly fermentable sugars from the agave plant were fermented into a low alcohol juice called pulque before Spanish settlers distilled it into a spirit. SPIRIT STYLES White or Blanco Blanco tequila can be bottled right after distillation, often blending with water to reduce the alcohol proof. It can be either 100% agave or blended with grain to create a mixto. Reposado Reposado is tequila that is “rested” for at least two months in oak vats or barrels. Most reposados are 100% agave, but can be made as a mixto. Añejo Añejo is the Spanish word for “aged.” Añejo tequila must be aged in oak barrels for at least one year. Most añejos are 100% agave but can be made as a mixto.

Extra Añejo Gold Tequila Usually labeled gold tequila, due to the addition of caramel coloring to darken the liquid. The only difference between gold and silver tequila is the color from the caramel. How is tequila made How Is Tequila Made Ah, the million-dollar question... How is tequila made? You might be a tequila drinker, but chances are you are not a true tequila aficionado. The difference? Anyone can drink tequila, but not everyone knows what it takes to make it. So how is tequila made? If you’ve taken the time to research how tequila is made, I say you’re awesome. If that’s not your case, however, you’re still awesome... you just have some quick learning to do! Read on for a complete overview of how tequila is made. If you're just looking for a general overview, though, try this "How To Make Tequila" flowchart instead. What is tequila? Tequila is an alcoholic drink produced with blue Weber agave. This agave plant is also known as weberi agave, weber agave, and agave tequilana (its scientific name).

Agaves from the Highlands produce sweet and frutal tequilas, while agaves from the Lowlands are more herbaceous in nature. This becomes evident in the liquor's aroma and taste. It has a denomination of origin which limits production to 5 Mexican states: Jalisco, Nayarit, Tamaulipas, Michoacán and Guanajuato. The Consejo Regulador del Tequila (CRT for short) is the entity responsible for enforcing laws and regulating all tequila products. A similar Mexican drink, mezcal, also uses agave. Mezcal can be produced anywhere in Mexico and is subject to different regulations than tequila. An aficionado will also recognize that mezcal has a different, usually harsher flavor. In short, all tequila is mezcal, but not all mezcal is tequila. Now on to our question: how is tequila made? How is tequila made? Production involves 6 basic steps: Planting and harvesting The process begins with the jima, the harvest, and the jimadores, those responsible for growing and eventually harvesting the agave. Producers may have their own agave, but most choose to buy it from growers.

The plant is left to grow 8 to 10 years, enough time for agave to produce honey within its piña (I’ll call it “pina” for all you gringos... You’re welcome!). Jimadores will then use a coa, a tool used for centuries, to extract the pina and clear it of leaves and thorns. But how is tequila made from this agave? Cooking and milling The pinas will be weighed, cut up in halves or quarters, and cooked. The traditional method takes pinas and places them in hornos, or cooking ovens. The modern method involves using steel pressure cookers called autoclaves. The latter approach cooks the pinas faster. Fortunately, flavor doesn't vary with either process. Agave is cooked to transform starches into sugars, which will then become transform into alcohol. To extract the agua miel, or honey water, the cooked fruit passes through grinding blades. Fibers are sprayed with water, ensuring all sugars are released. Leftover fibers, known as bagazo, are generally used as fertilizer for agave fields. Fermentation The juices are now ready to be fermented. This is each tequila starts to acquire its unique taste and classification.

If the producer wants 100% agave tequila, then the juice passes straight to fermentation vessels. However, if he wants mixto tequila (non-100% agave tequila), then the agua miel must be placed in formulation tanks. Sugarcane or molasses sugar are then added to the juice. Only then can the mixto be placed in fermentation vessels. Now’s the time alcohol begins to appear (finally!). Producers will introduce yeasts. These can either be chemical catalysts or natural ingredients. The tanks are lightly heated and carbon dioxide is released, giving the agave juice 5% alcohol content per volume. Is this how tequila is made...? Not yet, but we're getting close. Distillation The mosto, or fermented agave juice, is finally ready for distillation. The juice will be heated to alcohol’s vaporization point and then cooled and condensed to create ordinario (ordinary in English). You could try to drink this ordinario, but chances are you’d be blinded and intoxicated afterwards! That is why Mexican law requires all tequila to be distilled twice. The mosto can be distilled three or even four times for top-shelf tequila.

The first distillation will remove all “heads” and “tails”, the first and last portions of the distilled product. These contain bad alcohols and other impurities, which is why they must be discarded in favor of a quality (and safe) drink. A second distillation determines the percent of alcohol the tequila will have. Premium tequila will aim for 40% alcohol per volume or 80 proof; a bulk, mixto, or lower quality spirit instead aims for 55% alcohol per volume or 110 proof, which will be later diluted with purified water. Aging Following along? Good... We finally have tequila! Tequila blanco, to be precise. A blanco is agave in its purest alcohol form (it’s also known as plata and silver tequila). Finally, something we can drink! But this blanco can still be worked with. Reposado and añejo tequila can be obtained from a blanco (again, let’s make it easy on your eyes and call it “anejo”). To do so, silver tequila is aged in barrels.

Reposados use redwood or oak barrels, while anejos almost exclusively use Kentucky bourbon barrels (I’ve also heard of former cognac barrels being used for anejo). A reposado will age from 2 to 12 months; an anejo from 1 to 3 years; and a new, recently regulated extra anejo will age for over 3 years. The more time the liquor spends within a barrel, the more color and tannins the final product will have. How is tequila made? It's made by harvesting, cooking, fermenting, distilling, and aging the blue agave. This final product (blanco, reposado or añejo) is ready to be drinked. Bottling The beverage is pretty much ready to be consumed. However, there are rules regarding how and where tequila can be bottled. All 100% agave tequila must be labeled and sealed in Mexico. Non-100% agave tequila, or mixtos, can either be bottled in Mexico or in the U.S. Wrapping things up...

And that, ladies and gentlemen, answers the million-dollar "how is tequila made" question Now you can show off your new tequila knowledge at your next reunion. Happy drinking! In Search of the Blue Agave: Other Mexican Drinks Tequila sips: In the past, agave were harvested when the jimadors decided they were ripe enough. This was generally done when the agaves were from eight to ten years old. Jimadors knew, from generations of experience, when the agave was ripest, when it was rich with sugars and ready for harvesting. Today's producers have to be more diligent and use scientific testing to determine when the agave is at its best sugar content - at least 25%. This is usually at its highest in the dry season, just before the rainy season. The rainy season fattens the agaves and dilutes the sugars. However, agave are harvested year round, rather than in any particular season.

Beyond tequila: other agave and related options Although they're seldom mentioned in the literature about tequila, there are other drinks aside from pulque , mezcal and tequila made from agaves, some even from the blue agave, and some even using tequila, including numerous liqueurs - collectively known as elixir de agave. Some of these are even marked aï¿½ejo and reposado and may be limited-production, premium drinks. One regional option is sotol, a form of mezcal made from a different plant: the Dasilyrion , which belongs to the family Nolinaceae. Sotol is made from the Dasylirion wheeleri, D. duranguensis, D. palmeri and D. acotriche, plants, which are short stemmed succulent plants, with large thorns on serrated leaves, which end on a sharp barb and are very similar to the maguey plant, but not an agave. Sotol is produced in the Mexican northern state of Chihuahua, but is native to the states of Durango, Coahuila and Chihuahua, where the plant is abundant.

It is aged six months before bottling. The Tarahumara and Apache Indians fermented a drink from the syrup of the wild Dasylirion Wheeleri, similar to pulque. The Tarahumara people refer to sotol’s plant as "balilï¿½" or "selï¿½." The plant was also known as sotol. The manufacturing process is very similar to the one used for mezcales; the plant’s core is cooked, fermented and the liquid is then distilled using more or less the same technique described in the making of mezcal. Sotol can only be made from 100% Dasilyrion sugars. The plant lives in high, cold altitudes and takes 10+ years to mature. The piï¿½a is a third smaller than tequila agaves. So far, there is only one commercial brand available; it is aged in oak barrels and named reposado or aï¿½ejo like tequila. Producers have received a Denomination of Origin like both tequila and mezcal have.

The Polished Palate described Hacienda de Chihuahua sotol as: The pride of Jose Daumas Gil de Partearroyo, Master Distiller, “Hacienda de Chihuahua” is 100% wild harvested, slow-steam cooked, naturally fermented (with champagne yeasts), double distilled and aged in new French Oak casks from Limoge, France. Its low 76 proof enhances the product’s mixability. The product is 100% pure and organic and packaged in handmade bottling. Back to top Raicilla (rye-see-ya) originates from the state of Jalisco, and is made in the region around Puerto Vallarta. It is made from the agave Inaequidens, commonly known as "lechugilla" or Agave lechuguilla. it is also known as Agave Maximiliana, commonly known as "Pata de Mula" (Mules Foot). Agave Lechugilla is somewhat smaller than the agaves from whcih pulque and tequila are made.

This variety of agave is originally from the Sierra Madre Occidental in Jalisco, from the Ameca River to the Cuale River. Raicilla is made as a craft in towns like Mascota, Talpa, Atenguillo, Mixtlï¿½n, Cuautla, San Sebastiï¿½n del Oeste, Santa Ana, Hostotipaquillo, Mascota, Guachinango, Etzatlan, and Cimarrï¿½n Chico de la Raicilla, the town named after the drink. Roadside vendors in these towns or along the highways may sell homemade raicilla. Raicilla was originally used as the spirit's name in order escape restrictions on alcohol production and the related taxes. Raicilla has also also turned into a legal brew fairly recently and may be available in some local liquor stores. Destiladora del Real is a legitimate, commercial producer from the mountains above Puerto Vallarta, located in Cimarron Chico in the Municipio of Mascota. The "Producion Limitada" is 72 proof and the "Tradicional" is 80 proof.

Raicilla is made by small distillers and old, traditional methods, in very small quantities. The final product can be consumed straight, chilled, over the rocks, or sometimes with Squirt or some type of grapefruit soda. Back to top Bacanora is a similar regional drink from Sonora, now available commercially (it was legalized in 1992). It is made from a wild agave (the Yaquiano maguey, Agave angustifolia), roasted over a mesquite fire. Bacanora is actually a mezcal, but does not use that name. Generally it is aged with nuts - almonds, walnuts or pine nuts. Making bacanora was illegal in Mexico until 1992, when the government changed the laws. However, it is still made as moonshine there. Today it is available regionally only in small quantities, and may be as high as 92 proof. Since 2000, it has had its own Denomination of Origin.

Back to top Tequilas de la Doï¿½a took a novel approach to creating a series of new products which they call an "elixir de agave." While an 'elixir de agave' is still a 100% blue agave product, and made for the most part in the same, traditional manner as a tequila, it is not exactly a tequila, with different blending, aging (6-24 months depending on style) and a lower (34%-37%) alcohol content than tequila. It is not flavoured with anything but the natural blue agave product. The result is a smooth, velvety product that can compete head-to-head with many premium tequilas. It can be sipped neat or used in margaritas. Among their elixir line are El Capricho, El Duende, Don Maximiliano and Reserva del Emperador. As the company's Web site reports, "Beyond an exhaustive search for a new and redefined agave product, the Elixir de Agave raised as a new alternative in excellence that really takes advantage of the generous and delicious flavour of the Blue Agave.

" This is one example of a tequila company voluntarily deciding to rename one of its 100% agave products, rather than being forced to do so by the CRT. American producer J. B. Wagoner grew blue agave around his California home, then created Skyrocket Distillery to make an agave spirit from it, which he called Temequila. The CRT complained that the name was too close to "tequila" and violated several trade agreements that protected tequila's denomination of origin. Wagoner was forced to rename his product to "100% Blue Agave Spirits." As Sean Pager , Associate Professor of Law at the University of Seattle, wrote of the name issue, When is tequila not tequila? Answer: when it’s produced in the United States. J.B. Wagoner learned this lesson the hard way when he began selling an alcoholic spirit distilled from the fermented juice of the blue agave plants grown on his 25-acre property in Temecula, California. Blue agave is the same cactus-like succulent from which tequila is made in Mexico, and Wagoner followed essentially the same distillation process as the Mexicans.

However, tequila is a protected geographical indication (GI).1 Only blue agave spirits produced in Jalisco and a few neighboring counties in Mexico can be legally sold under that name.2 Because Wagoner’s blue agave was grown and distilled outside this designated region, he was legally barred from selling his product as “tequila.” Miscellaneous others Tlahuelompa is distilled from fermented blue agave syrup, in Hidalgo state. Charanda is an aguardiente made from fermented cane sugar. Aguamiel - agave nectar or syrup - is available as a drink in some areas, sometimes fermented, sometimes mixed with various fruit juices. In March, 2000, the Mexican Institute for Intellectual Property started to evaluate getting Denomination of Origin (AOC) certificates for charanda, comiteco and bacanora, but only bacanora has received its AOC to date. Growing in popularity, tequila liqueurs offer an interesting and enjoyable addition to your liquor cabinet. They often mix agave with fruit juices like pomegranate or other flavours like coffee.

Probably the easiest to find is the venerable Agavero, produced since 1857, in its distinctive bottle shaped like an agave plant, made with agave tequila and damiana liqueur (which is also available as its own liqueur). Agavero is produced by Los Camichines Distillery, better know for its Gran Centenario tequila, and blends reposado and aï¿½ejo tequilas into the liqueur. There are other tequila-based liqueurs available including Patron's XO Cafe that marries dark coffee and dark chocolate flavors with tequila. Tequilas del Seï¿½or makes Reserva del Seï¿½or Licor de Cafe, another coffee-tequila blend. And of course don't overlook mezcals - many regional spirits are simply called "mezcal" from long tradition but may also have local names. If you have a chance to buy a premium mezcal like a Del Maguey single-village brand, make sure you avail yourself of the opportunity. You can also look for some local mezcals - they are usually worth a try, but may only be available in limited supply through local bars or restaurants.

Pale imitations Several mixed drinks have appeared on the shelves suggesting a Mexican theme, or a tequila-based product. Many of these are not tequila-based, but rather use agave nectar for flavor. They appear to be attempting to ride the coattails of tequila's success, or in the wake of growing popularity of Mexican products in general. Tequiza , positioned as a a beer-tequila mix is a beer made with agave nectar and lime, from Anheuser-Busch. Released in 1999 as a counterpoint to the growing popularity of Mexican beers in the US market, Anheuser-Busch celebrated Tequiza's first nine months on the market by announcing the beer is its most successful non-brand extension introduction ever and that it has exceeded all expectations. In 1999, Information Resources Inc., which tracks supermarket sales, ranked Tequiza as one of the top four best-selling high-end beers in supermarkets and put Tequiza in the top 30 list of best-selling beers in supermarkets. Initial problems identifying tequila in the product were reported in Food & Drink Weekly, Oct.

19, 1998: But authorities in Mexico, the only country authorized to produce tequila, say they have no record of any sales to the U.S. brewer. In Mexico, all producers, distributors and end clients abroad are obliged to sign a "co-responsibility agreement" in which they promise to make honest use of Mexico's national beverage. This no doubt led to the change in description to agave syrup instead of tequila. But Tequiza's initial success does not seem to have continued, although sales figures are hard to find. A report in the Milwaukee Journal, Jan. 4, 2002, said, The brand's initial sales exceeded expectations. But that hot sales growth quickly cooled, and a product extension, Tequiza Extra, disappeared quickly after its launch in 2000. Tequiza hasn't always had favourable reviews. At Ratebeer.com , it got a "1" out of a possible 10. Another entry in the beer-tequila product category is Dave's Mexi-Quila Stinger, made by Canada's Molson's Brewery.

This promised the "natural flavours of golden tequila" but it does not state which (if any) brand is actually used. Or if "tequila flavour" means tequila or just something that tastes like tequila - usually agave syrup. Although tequila is not a natural product, the label claims to have "natural golden tequila flavours." Since golden tequila usually means mixto, any tequila in here is not likely a quality product. It also says it has "blue agave nectar." The drink is actually not too bad - it tastes like unsweetened lemonade, or perhaps a very watered-down margarita. It does not, however, taste significantly of tequila. In 2003, the Association of Canadian Distillers took exception to products that suggested spirits but lacked them in practice. Their letter said in part, We note, for example, that the marketing practices of a number of malt beverages available for sale in Canada convey the impression to consumers of the use and presence of distilled spirits where none is used.

Examples of these deceptive practices include labels and label statements for: Labatt Boomerang VodkIce with a self-described "vodka-lime" taste; Poppers Hard Ice ï¿½ la Vodka; Poppers Tequiloca, a "tequila and crazy fruits flavoured" alcoholic beverage; Poppers Vodkano a "vodka and an explosion of fruits flavoured alcoholic beverage"; Poppers Rumfesta a "rum and exotic fruits flavoured" alcoholic beverage; Little Jaks Groovy Vodka Slammer a "vodka flavoured alcoholic beverage"; Molson Dave’s Mexi-quila Stinger, with "natural flavours of tequila and lime with blue agave nectar"; Molson Dave’s Island Stinger, a "tropical fruit & rum flavoured beverage". In a similar vein, Salitos, a Brazilian beer, advertises itself as the "original tequila beer." As its Web site notes: "SALITOS Tequila Flavoured Beer is a classic bottom-fermented premium lager, refined with natural flavours of lime and tequila. Like no other beer, SALITOS TEQUILA FLAVOURED BEER embodies the unpolished Latin American attitude to life.

There is more to this elegantly balanced mix of Tequila flavor and beer (5.9% alc. vol.) than meets the eye. It does not come as a surprise then that SALITOS TEQUILA FLAVOURED BEER enjoys cult status not just in South America." However, nowhere is the brand of tequila or its type identified, and the description as "tequila-flavoured" does not necessarily mean tequila is an ingredient. As in similar products, it may just be agave syrup. Or perhaps just artificial flavors. Tequila vs. Mezcal - Live Curiously Magazine Live Curiously Magazine Home » Gourmet » Booze » Tequila vs. Mezcal Apr 29, 2014 Tequila vs. Mezcal All Tequila is Mezcal, but not all Mezcal is Tequila. While tequila enjoys its status as Mexico’s most famous spirit – made from at least 51% blue agave extract – mezcal is its country cousin that uses the fermented juice of other agave species. Though mezcal is a lesser-known alcohol, it is now gaining popularity and is mass-produced throughout Mexico.

Now you may be thinking, since tequila and mezcal both use agave plants, how different could it be? To start with, tequila uses exclusively blue agave plant that is cooked in a completely different manner. When making tequila, the piña (the core of the blue agave plant) is cooked in an autoclave before being shredded and fermented. However, when it comes to mezcal, the piña is garnished underground using volcanic rock and wood, giving it a unique, smoky flavour. Here’s another popular myth that puts a lot of people off tequila – a worm is drowned in every bottle and some people might even take it with their shots. Of course, you probably perceive it as some kind of ancient Mexican ritual, but really? Purists say the worm belongs only in a related product, mescal, and never in tequila. But, according to mezcal producers in Mexico, the worm-in-the-bottle is a recent development (more precisely, a marketing ploy) that appeared in the 1940s to boost sales of the agave liquor. And the ‘worm’ itself is actually not a worm but a two-month-old larva that infests the agave plants.

Essentially, it is there to prove that the alcohol content in the mezcal is high enough to preserve the larva. How Are They Alike? Both liquors are considered part of the pulque family, a traditional Mexican alcohol made from the fermented sap of the agave pant. It was first invented by Spanish conquistadors and early colonists who had run out of brandy. Both tequila and mezcal are made from the heart of the agave plant. They are distilled up to 110 proof or 55% ABV. Both beverages follow the same grading system, falling into different ranges: blanco (unaged), reposado (aged from two months to a year), and añejo (aged over one year). How Do They Differ? The two are produced in different regions in Mexico: Tequila is mainly produced in Jalisco, and Mezcal in Oaxaca. As we’ve mentioned previously, tequila uses only blue agave, while mezcal is made from a variety of agave plants, such as maguey, Agave Americana, and confusingly enough, blue agave. Tequila is technically, a type of mezcal produced from a specific plant in a specific region.

Notable brand names like Cuervo, Sauza, and Patron are famous for producing premium tequila. Mezcal, on the other hand, is handcrafted by small-scale producers or villages. While both spirits are traditionally served neat in Mexico, tequila also goes well with a variety of mixers. As far as flavour goes, mezcal is said to resemble tequila, but just sweeter and smokier. Tequila and Mezcal Fast Facts Tequila is often taken straight in small shots. While most people like to do the salt and lime routine, there is a new trend to enjoy sipping Sangrita – a mixture of orange, lime, pomegranate and chili powder – along with their tequila shot to cleanse the palate. Since there are no actual laws regulating the production of mezcal, the product may differ depending on the distillery. Under Mexican Law, only tequila that uses 100% agave can be sold as tequila. Even so, as per American law, tequila, which has 51% agave can be commercially labeled as tequila. These types of tequila are called mixtos in Mexico.

In terms of mezcal, the traditional way to drink it is with an orange wedge cated in worm salt – a mixture of salt and ground gusano worm. You should drink your shot first before sucking on the orange. Originally a favourite among ranchers, urbanites, and charro horsemen, mezcal is now experiencing an unprecedented boom in popularity worldwide. According to some business insiders, New York is the city where most mezcal is being sold. In fact, it is becoming the new hot drink for moneyed New Yorkers, who frequent high-end eateries and cocktail bars. All in all, mezcal is a well-respected and old spirit that deserves more recognition, given its smoky, earthy flavour that can add to and spice up your average cocktail! SHARE ON: Tequila – Blueprint Brands Liqueur Our Spirits – Tequila Agave spirits are generically known as mezcals. They are produced from the fermented juice of the agave plant (mistakenly thought of as a cactus; it is actually a lily). Tequila can be produced only from the blue agave (Agave Tequilana Weber) and only in specifically-designated geographic areas, primarily the state of Jalisco.

It is a type of mezcal, but people often think of tequila and mezcal as separate categories.

Question: Which spirit is produced from the fermented juice of the Blue Agave plant?
Answer: Tequila